Crab Rangoon Egg Rolls will absolutely delight your tastebuds! Creamy crabmeat filling inside crispy fried wonton wrappers, these are a fun twist on the favorite crab rangoon.
Crab Rangoon Egg Rolls
Whenever we order takeout from our favorite Chinese restaurant, a couple of orders of crab rangoons are a must. We all love them so much! With that in mind, I decided to make these Crab Rangoon Egg Rolls. They turned out to be amazing! Totally a winning recipe that we will be making over and over in the future I’m sure.
Here’s what you’ll need to make the Crab Rangoon Egg Rolls (the exact measurements and full recipe instructions are below in the printable recipe card):
- Wonton wrappers – these are refrigerated and you might find them in the produce section, a health food area, or an Asian food aisle in your grocery store.
- Cream cheese
- Worcestershire sauce
- Green onions
- Garlic powder
- Onion powder
- Real crabmeat – I bought real flaked crabmeat in the meat section of the grocery store next to the fish.
- Vegetable oil
How to Make Crab Rangoon Egg Rolls
Heat 2-inch of vegetable oil in a large pot or Dutch oven to 375ºF. While the oil is heating you can mix up the egg roll filling.
In a large mixing bowl, beat together the filling ingredients except for the crabmeat. I used an electric mixer for this task.
Stir the crabmeat into the filling mixture, then scoop into the center of egg roll style wonton wrappers. I turned the wonton at an angle (see picture below) and formed the filling into a log.
Next, fold one corner in over the filling.
Now, fold in the sides.
Roll up the egg roll and brush some water under the areas that overlap to seal the edges closed.
Deep fry the egg rolls in vegetable oil at 375ºF for a few minutes until they’re golden brown on all sides. Very carefully remove them from the oil and drain on paper towels or a wire cooling rack.
How to Serve Crab Egg Rolls
Here are some great dipping sauce ideas for the Crab Rangoon Egg Rolls:
- Duck sauce – this is the light orange sauce that is often served with crab rangoon in restaurants.
- Sweet and sour sauce – this deep red sauce is easy to find at the grocery store and is a nice sauce to pair with the egg rolls.
- Hot mustard – Chinese hot mustard is a favorite dipping option for those who enjoy the heat.
- Soy sauce – soy sauce is a simple dipping sauce that will add some delicious salty flavor.
Mini egg rolls – You can make mini egg rolls with smaller wonton wrappers. They are a little trickier to roll, but otherwise they turn out really well.
Sweeter filling – Some crab rangoon I’ve had in the past have had a very mild sweetness to the filling. If that sounds good to you, try adding just a teaspoon or two of granulated sugar to the crab filling.
Soy sauce – Instead of Worcestershire sauce, you can use soy sauce in the filling. Just use about 2 teaspoons as it is usually pretty salty.
How to Store the Leftovers
Keep any leftover egg rolls in a zip top bag or in a container with a lid. Store them in the refrigerator for up to three days.
The best way to reheat the egg rolls is to heat 2-inches of vegetable oil in a large pot to 375ºF and re-fry the rolls just until they’re hot. Another option would be to bake them at 400ºF for a few minutes until hot.
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Crab Rangoon Egg Rolls
- 16 ounces cream cheese softened
- 3 green onions chopped
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces fresh crabmeat (fully cooked) flaked
- 8 egg roll wrappers (large wonton wrappers)
- vegetable oil for frying
- Preheat 2-inches of oil in a large pot to 375F.
- In a large mixing bowl, use an electric mixer to beat together the cream cheese, Worcestershire sauce, green onions, garlic powder, and onion powder until smooth. Stir in the crabmeat.
- Lay out 8 egg rolls wrappers on a clean surface. Scoop the crab mixture evenly into the center of each wrapper. Shape the filling into a log in the center. Fold in the sides and then roll up the egg roll (the egg roll wrap package may provide pictures that will help if you've never rolled an egg roll). Brush some water under the overlapping parts of the egg roll to seal the edges closed.
- Carefully lower a few of the egg rolls into the hot oil and deep fry in small batches until golden brown on all sides. Remove from the oil and place on paper towels or a wire cooling rack to drain off excess oil.
- Serve warm with dipping sauces of your choice.